Summer is here! I keep seeing on everyone’s feed how school is getting out and everyone is heading to the pools and jumping around in sprinklers! This weekend it’s Memorial Day Weekend, and I’m pretty sure if the weather cooperates, we’ll be headed to the pool for a swim as well! With that said comes some late nights with friends, bbqs, and lots of good food! Which is why I wanted to bring my lemon and herb chicken thighs to the blog! This is so very fresh, light, and the oven does all the work for you! You could easily stick these on the grill as well if you’re having a bbq!
Before you roll your eyes at the bone in, skin on, chicken thighs, I want you to at least give this dish a try before ruling it out altogether. Bone in chicken thighs are so damn affordable, especially if you need to feed a giant crew. It’s all dark meat, so it’s just so dang juicy and tender. The lemon packs such a punch, and the fresh herbs just tie it altogether to make this such an easy dish. Serve this with some potatoes or a salad on the side, and you’ve got a meal for the weeknight or a fancy meal to serve to guests! Such simplicity but immense flavor!
- 4 Bone in, skin on, chicken thighs
- 3 tbsp fresh oregano, leave torn
- 3 tbsp fresh rosemary, leaves torn off the stem
- 2 tbsp fresh thyme, leaves torn off the stem
- 6 garlic cloves, smashed
- 1 tsp of grated fresh lemon rind
- 1/4 cup fresh lemon juice
- 2 tbsp of EVOO
- 1 tsp of fresh ground black pepper
- 1 tbsp of sea salt
- 1/2 tsp of crushed red pepper (optional)
- Add the smashed garlic, oregano, rosemary, and thyme to a mortar and pestle along with a pinch of salt since it acts like an abrasive. Bash to your heart’s content! Add in the lemon juice, and the EVOO. (You could easily chop by hand if you don’t own a mortar and pestle.)
- Get the chicken thighs on a plate, and add the tablespoon of salt, fresh ground black pepper, and crushed red pepper if using.
- Put the thighs into a large ziplock bag, and add the marinade from the mortar in as well. Give the bag a good shake to massage the chicken with the marinade. Put in the refrigerator for 8 hours or overnight.
- Preheat the oven to 400.
- Before you cook the thighs, put them on the counter for about 30 minutes to let them come to room temperature so they cook evenly.
- Put the chicken thighs on a parchment lined cookie sheet, and roast for about 30-32 minutes. Right at the end, broil for about 3 minutes to get that skin extra crispy!
- Make sure that the internal temperature has reached 165 degrees! Let chicken rest for about 10 minutes, before serving with some lemon wedges!